Stuffed chicken rolls with spinach cream sauce

These are very tasty little meals. The sauce is amazing! Spinach delectable and meat just right. This is enough for two people, or two servings. This is a small meal. I got a four pack of chicken breasts and enough spinach to have this meal twice this week.

Mozzarella stuffed chicken rolls
2 boneless, skinless, thin sliced chicken breasts, I used organic, hormone free and free range.
Herbs for rub, I used fresh garden picked garlic and fresh garden picked lemon thyme, lime thyme and sweet marjoram.
Fresh mozzarella
Salt and pepper, I also added a bit more thyme and some fresh tarragon.

Heat oven to 350 degrees F.

Lay your chicken breasts out and lightly rub them with your minced garlic and fine chopped herbs, lay your mozzarella on your chicken where at least a half inch of chicken is showing on sides and roll it up. Secure with a  toothpick.

Place on a baking sheet, brush with olive oil and dust with salt and pepper, I also sprinkled with fine chopped thyme and tarragon.

Place in oven and roast until fork tender, between 30 and 50 minutes.

Just before finished cooking start your spinach.

Creamed Spinach
1/4 cup raw fresh goat milk, of heavy cream
8 cups baby spinach washed
1/8 tsp nutmeg
1/2 tsp honey
1/8 tsp cayenne pepper
Salt and pepper to taste

Heat a thick bottomed small saute pan over medium till warm, add milk and heat till warm, add spinach and stir till just wilted and bright green.

Remove from heat and stir in seasonings to taste.

Remove toothpicks before serving. Serve spinach on side of your chicken with cream sauce drizzled over both.